Chikhirtma
2 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
1
Place the processed chicken in a pot, cover it with water, and boil while periodically skimming off the foam.
- Chicken: 150 g
2
Remove the boiled chicken from the pot and cut it into pieces, then strain the broth.
3
Add pieces of chicken, finely chopped and fried onion, roasted flour diluted with broth to the strained broth and bring the soup to a boil.
- Chicken: 150 g
- Onion: 50 g
- Wheat flour: 10 g
4
Prepare saffron infusion in advance. Place saffron in a glass, pour boiling water (½ glass of water), cover with a lid and place in a warm place for 2 hours, then strain.
- Saffron: 0 g
5
The infusion should be dark brown in color and have a fragrant smell.
6
In a separate bowl, thoroughly mash the egg yolks, gradually adding warm broth to prevent the yolks from curdling.
- Chicken egg: 0.5 piece
7
After that, pour in the saffron infusion, white wine vinegar, add cilantro, stir and before serving pour the prepared yolks into the chikhirtma without bringing it to a boil.
- Saffron: 0 g
- White wine vinegar: 15 ml
- Coriander: to taste
8
Instead of chicken, lamb can be used to prepare this soup.